This classic Steak & Kidney Pie is the epitome of comfort food, offering a deeply savory and robust flavor profile that warms the soul. The combination of tender chuck steak and sweet kidney is slow-simmered in a rich Guinness gravy, allowing the beer’s malty notes to meld beautifully with aromatic herbs like thyme and bay leaf. The filling is encased in a buttery, golden shortcrust pastry that provides a delightful textural contrast to the soft, succulent meat inside. Perfect for a cozy winter dinner or a traditional Sunday roast alternative, this dish brings an authentic pub-style experience to your home table. It is an ideal meal for sharing with family and friends, offering a satisfying and hearty experience that lingers on the palate.
Steak & Kidney Pie With Guinness
Description
This classic Steak & Kidney Pie is the epitome of comfort food, offering a deeply savory and robust flavor profile that warms the soul. The combination of tender chuck steak and sweet kidney is slow-simmered in a rich Guinness gravy, allowing the beer's malty notes to meld beautifully with aromatic herbs like thyme and bay leaf. The filling is encased in a buttery, golden shortcrust pastry that provides a delightful textural contrast to the soft, succulent meat inside. Perfect for a cozy winter dinner or a traditional Sunday roast alternative, this dish brings an authentic pub-style experience to your home table. It is an ideal meal for sharing with family and friends, offering a satisfying and hearty experience that lingers on the palate.Ingredients
Directions
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Pat the chuck steak and kidney dry with paper towels, then season generously with salt and black pepper.
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Heat the beef dripping or lard in a large heavy-based pan or Dutch oven over medium-high heat.
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Brown the steak pieces in batches until sealed on all sides, then remove and set aside.
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In the same pan, add the chopped kidney and brown quickly, being careful not to overcook, then remove and set aside with the steak.
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Reduce heat to medium and add the sliced onions to the pan; cook until softened and lightly caramelized.
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Return the steak and kidney to the pan, then sprinkle the flour over the meat and stir to coat everything evenly.
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Pour in the Guinness and beef stock gradually, stirring constantly to prevent lumps from forming.
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Add the sliced mushrooms, bay leaf, and thyme sprigs to the mixture.
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Bring the liquid to a simmer, then reduce heat to low, cover, and cook gently for 1.5 to 2 hours until the meat is tender and the gravy has thickened.
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Remove the bay leaf and thyme sprigs before serving, and adjust seasoning if necessary.
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If using pastry, place the filling in a pie dish, cover with the pastry sheet, seal the edges, and bake at 400&# 194;°F (200ðC) for 20-25 minutes until golden brown.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 615.2kcal
- % Daily Value *
- Total Fat 36.3g56%
- Saturated Fat 15.2g76%
- Cholesterol 186.1mg63%
- Sodium 163.4mg7%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 65.8g132%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, soak the kidney in cold water for 30 minutes before cooking to mellow its flavor.
You can make the filling ahead of time and refrigerate it for up to 3 days; reheat before adding pastry or serving.
If you prefer a thicker gravy, mix a tablespoon of cornstarch with cold water and stir it into the simmering pie filling during the last 10 minutes of cooking.
Ensure the filling has cooled slightly before adding the pastry lid to prevent it from becoming soggy.
